Name: Vegetable salad with goat’s cheese
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 4
Ingredients: 250 gram shelled broad beans; 750 gram (250g) peas, shelled; 250 gram thin green asparagus, trimmed, chopped; 250 gram stringless beans, trimmed; 4 green onions (shallots), diagonally sliced; 1 tablespoon extra virgin olive oil, plus extra to serve; 1 clove garlic (large), finely chopped; 100 gram goat's feta, crumbled; 1 tablespoon chopped dill

Vegetable salad with goat’s cheese

Skip to Recipe

Serves 4

Prep

20M

Cook

Total

27M

Ingredients

250 gram shelled broad beans

750 gram (250g) peas, shelled

250 gram thin green asparagus, trimmed, chopped

250 gram stringless beans, trimmed

4 green onions (shallots), diagonally sliced

1 tablespoon extra virgin olive oil, plus extra to serve

1 clove garlic (large), finely chopped

100 gram goat’s feta, crumbled

1 tablespoon chopped dill

Method

1.Plunge broad beans into a pan of boiling water. Cook for 2 minutes. Remove with a slotted spoon and refresh under cold water. Make an incision in rounded part of beans and pop inner bean out. Set aside.

2.Return water to boil. Add peas, asparagus, beans and green onions. Cook for 2-3 minutes, until bright green but still crisp. Drain.

3.Combine oil and garlic in a frying pan on low heat. Add vegetables and season. Cook gently for 1-2 minutes to warm through. Remove from heat.

4.Arrange on a platter. Scatter with goat’s feta and dill. Season to taste, drizzle with extra oil and serve.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Share this post

Ingredients

Method

Related stories

BONUS Elizabeth Arden gift